Five Seed Potato Salad - cooking recipe

Ingredients

2 lbs small white potatoes
2 teaspoons whole cumin seeds
2 teaspoons mustard seeds
1 teaspoon whole dill seed
1 teaspoon roughly chopped fennel seed
1 teaspoon whole coriander seed
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
fresh ground pepper, to taste
1/4 cup apple cider vinegar
1/4 cup canola oil
2 tablespoons whole milk yogurt or 2 tablespoons sour cream

Preparation

Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces.
Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.